Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Rubber spatula
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs, melted butter, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Fold in the chocolate chips.
6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
7. Place the logs on the prepared baking sheet, leaving about 3 inches between them.
8. Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
9. Remove from the oven and let cool for 10 minutes.
10. Using a serrated knife, cut the logs into 1/2-inch slices.
11. Place the slices back on the baking sheet and bake for an additional 10-15 minutes, or until the biscotti are crisp and lightly browned.
12. Remove from the oven and let cool on a wire rack.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 350°F (180°C).
Serving size:
- Makes about 24 biscotti.
Nutritional information:
- Calories: 140 per biscotti
- Fat: 6g
- Carbohydrates: 20g
- Protein: 2g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet.
- You can use salted butter instead of unsalted, but reduce the amount of salt in the recipe to 1/4 teaspoon.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or hazelnuts, to the dough.
- Substitute the chocolate chips with dried fruit, such as cranberries or apricots.
Tips and tricks:
- Make sure to let the logs cool for 10 minutes before slicing, or they may crumble.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
- To reheat the biscotti, place them in a 350°F (180°C) oven for 5-10 minutes, or until crisp.
Presentation ideas:
- Serve the biscotti with a cup of coffee or tea.
Garnishes:
- Dust the biscotti with powdered sugar before serving.
Pairings:
- Serve the biscotti with a cup of coffee or tea.
Suggested side dishes:
- Biscotti are typically served as a snack or dessert and do not require a side dish.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the biscotti are too hard, reduce the baking time by a few minutes.
Food safety advice:
- Make sure to wash your hands and all equipment before starting the recipe.
- Store the biscotti in an airtight container to prevent them from becoming stale.
Food history:
- Biscotti originated in Italy and were traditionally made with almonds.
Flavor profiles:
- The biscotti are sweet and crunchy with a hint of vanilla and chocolate.
Serving suggestions:
- Serve the biscotti with a cup of coffee or tea.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Crunchy, Sweet, Chocolatey, Nutty